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Enchiladas 2 Ways

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CHICKEN ENCHILADAS

Ingredients:

6 (6-inch) corn or flour tortillas

rotisserie chicken, shredded

1/2 cup Mexican crema 

shredded Monterey Jack cheese

vegetable oil

Tomatilla Sauce:

9 tomatillos, husked and rinsed

1/2 medium white onion

1 to 2 serrano chiles (depending on spice level desired)

2 cloves garlic

1/2 cup fresh cilantro 

CHICKEN ENCHILADAS

Instructions:

  1. Put the tomatillos, onion, chiles in a saucepan and just cover with water. Bring to a boil over medium-high heat. Cover and boil about 10 minutes.

  2. Transfer ingredients to a blender, reserving the water. Add garlic and cilantro and blend until smooth adding reserved water as needed. Season with salt and pepper.

  3. Heat some vegetable oil in a small skillet over medium-high heat. Fry the tortillas until just pliable, about 10 seconds per side. Transfer to paper towels to drain.

  4. Put some shredded chicken and cheese in each tortilla and roll up. 

  5. Spread 1/3 cup sauce in the bottom of a 9 by 13-inch glass baking dish.

  6. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.

  7. Drizzle with crema and sprinkle with cheese.

  8. Bake until the cheese melts, about 30 minutes. 

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FISH ENCHILADAS

Ingredients:

2 pounds skinless cod filets, cut into large pieces

pinch garlic powder

pinch of chili powder

salt and ground black pepper 

green onions, chopped

1 green or red bell pepper, finely chopped

coarsely chopped fresh cilantro

1/2 cup sour cream

1/4 cup mayonnaise

1 cup shredded Cheddar cheese

tomatillo sauce (see recipe above)

8 flour tortillas

avocado

FISH ENCHILADAS

Instructions:

  1. Season cod with garlic powder, chili powder, salt, and pepper; bake at 350 for until slightly cooked, about 5 minutes.

  2. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Mixture should only be lightly coated with mayo & sour cream. Gently fold the fish into the mixture.

  3. Cover the bottom of the baking dish with thin layer of enchilada sauce

  4. Lightly fry the tortillas just enough to make them pliable), one at a time and drain on a paper towel

  5. Spoon the fish mixture into the center of each tortilla.

  6. Roll and place seam side down into baking dish.

  7. Pour more sauce over top of the enchiladas and sprinkle with Cheddar cheese.

  8. Cover the dish with foil and bake for 35 - 40 minutes in a 350 degree oven.

  9. Top with avocado slices to serve.

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